Soups & Stews
This Amy's split pea soup recipe transforms humble green peas into a rich, velvety velouté with crispy bacon and aromatic herbs. The secret lies in slow-simmered broth that develops deep, savory layers while keeping the peas tender and flavorful.
I've perfected this version after years of testing—it's the kind of soup that warms both body and soul during chilly days.
What sets this recipe apart is the buttery bacon and herb-infused base, which adds complexity without overpowering the peas. A proper simmer (not a boil) allows the flavors to meld beautifully, creating a velouté texture that's smoother than store-bought versions.
The bacon adds a satisfying crunch, while fresh herbs bring brightness to each spoonful.
By the time you're done, you'll have a hearty, restaurant-quality soup that's perfect for meal prep or serving a crowd. The aroma alone will have everyone gathering around the table, and the first taste will have them asking for seconds.
This is comfort food at its finest—simple ingredients, big flavor, and minimal effort.
The best part? This soup tastes even better the next day, making it ideal for busy weeks. Serve with crusty bread to soak up every last drop of that rich, herby broth. Let's get cooking!
Ingredients for amy's split pea soup
Sixteen ingredients, buttery bacon, and aromatic herbs transform simple split peas into velvety comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Green Split Peas 🌱 | 2 cups | Picked over for stones |
| Thick-Cut Bacon 🥓 | 8 oz | Chopped into small pieces |
| Yellow Onion 🧅 | 1 whole | Chopped, medium dice |
| Carrots 🥕 | 3 medium | OR 1 cup chopped |
| Celery Stalks 🧄 | 3 whole | Chopped, medium dice |
| Garlic Cloves 🧄 | 4 cloves | Peeled, minced |
| Fresh Thyme 🌿 | 1 tbsp | Leaves only, chopped |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Vegetable Broth 💧 | 4 cups | Low-sodium preferred |
| Butter 🧈 | 2 tbsp | Unsalted, for richness |
| Bay Leaves 🌿 | 2 whole | Removed before serving |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Olive Oil 🫒 | 1 tbsp | For crisping bacon |
The bacon is non-negotiable here—thick-cut from the deli counter (like Oscar Mayer or Costco's Kirkland) gives the best flavor and texture. Chop it yourself for even cooking; pre-chopped often has burnt edges. For the split peas, pick over them first—any stones or debris will make the soup gritty. The vegetable broth should be low-sodium; Swanson or Pacific Foods are reliable brands. Fresh herbs make all the difference, but if you're using dried, reduce to one-third the amount.
No fresh thyme? Dried works at one-third the amount, but the flavor won't be as bright. Swap carrots for sweet potatoes (1 cup cubed) if you prefer. The butter adds richness—don't skip it—but if you're watching fat, reduce to 1 tbsp and add 1 tbsp olive oil instead. For extra depth, toast the split peas in a dry pan for 2 minutes before adding liquid. And if you're making this ahead, add the bacon fresh the next day to keep it crispy.
This soup tastes even better the next day—flavors meld beautifully after resting. Store in an airtight container for up to 5 days in the fridge or 3 months frozen. For freezing, cool completely first, then portion into freezer-safe containers. The bacon stays crispy if you reheat it separately in a skillet. Serve with crusty bread to soak up every last drop of that herby broth.
Why You'll Love This Recipe
- No-Soak Necessary: I’ll admit, I used to dread split peas—until I realized dried green ones just need a quick rinse, then simmer. No overnight soaking, no fuss. Toss them in with the bacon and veggies, cover with water, and let the magic happen while you chop the celery (or even skip it if you’re in a rush).
- Smoky Bacon Magic: That first crispy bite of thick-cut bacon? It’s the star. I fry it until the edges are nearly black, then crumble it right into the pot. The fat renders into the soup, turning it rich and savory—like a hug in a bowl. Honestly, the bacon alone makes this soup feel special.
- Leftovers That Beg: This soup only gets better the next day. The flavors meld into this deep, hearty goodness. I make a double batch on Sundays because it’s my go-to for lazy nights or when company drops by unexpectedly. (Yes, even on a Tuesday night.)
- Pantry Staple Power: Between us, this recipe uses things you already have. Split peas, bacon, onions, carrots—no obscure ingredients or last-minute grocery runs. It’s my budget-friendly secret weapon when I need a filling, nourishing meal without breaking the bank. Plus, the veggies soften just enough to disappear into the creamy, smoky broth.
Step-by-step instructions for Amy's split pea soup recipe
This method delivers a rich, velouté-style split pea soup with perfect bacon crisp and aromatic herb layers.
Cook the Bacon Until Crispy
Place the 8 oz thick-cut bacon in a large Dutch oven over medium heat. Add the 1 tablespoon olive oil and let it render slowly for 8-10 minutes, stirring occasionally. The bacon should become deep golden brown and crispy, with fat pooling in the pan. This slow cook ensures maximum flavor extraction without burning.
Once crispy, use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot. Reserve the bacon for garnish later - those crispy bits add essential texture. If the fat isn't deep enough, let it cook another minute to render more.
Sauté the Vegetable Base
Reduce heat to medium-low and add the 1 whole yellow onion, 3 medium carrots, and 3 whole celery stalks to the bacon fat. Cook for 8-10 minutes, stirring occasionally, until the vegetables soften and begin to caramelize. You'll notice the onions turn translucent and the carrots release their natural sweetness.
Add the 4 peeled garlic cloves and 1 tablespoon fresh thyme leaves, cooking for 30 seconds until fragrant. The garlic should be golden but not browned - this prevents bitterness. Stir in the 2 whole bay leaves and 1.5 teaspoons salt, letting everything toast together for 1 minute. This aromatic base forms the flavor foundation of your soup.
Add Split Peas and Broth
Return the crispy bacon to the pot and add the 2 cups dried green split peas. Stir to coat the peas in the flavorful fat and vegetable mixture. Pour in the 4 cups vegetable broth, ensuring all ingredients are well combined. Bring to a gentle boil over high heat, then immediately reduce to low heat and cover partially.
Simmer for 45-50 minutes, stirring occasionally, until the split peas are tender but not mushy. You'll know they're ready when they easily mash between your fingers but still hold their shape. If the soup looks too thick, add ½ cup water to reach your desired consistency.
Finish with Butter and Herbs
Remove the 2 bay leaves and stir in the 2 tablespoons butter and ½ teaspoon black pepper. The butter should melt completely, creating a velvety texture. Cook for 2-3 minutes more until the soup reaches 190°F internally. This final step enriches the soup and balances any remaining bitterness from the vegetables.
Taste and adjust seasoning if needed - you may need a touch more salt to complement the bacon. Remove from heat and let sit for 5 minutes before serving. This resting period allows flavors to meld completely. Garnish each serving with ¼ cup chopped fresh parsley and reserved crispy bacon pieces.
Pro Tips For Making Amy'S Split Pea Soup
- CRISP THE BACON LOW: Dried green split peas need time to soften, so don’t rush the bacon—cook it slow over medium heat until it’s deep brown and crisp. I learned this the hard way: high heat makes it burn before the soup even starts simmering, and you end up with bitter smoke instead of rich flavor.
- SOAK THE PEAS (OR DON’T): If you’re short on time, skip soaking—just add the peas dry and let them simmer longer. But if you’ve got 8 hours, soak them first: it cuts cooking time by 30 minutes and keeps the texture creamy instead of mealy. (Yes, even if you’re impatient like me.)
- CHOP VEGETABLES SMALL: The carrots and celery should be no bigger than ¼-inch dice—any larger, and they’ll turn to mush before the peas are tender. Onion? Dice it fine, but not so small it disappears. You want texture, not a smoothie.
- SALT THE POT WELL: Add salt early—right when you start the soup—and taste it again after 45 minutes. Split peas absorb liquid like sponges, so if you wait to season, the broth will taste bland no matter how much you add later. Trust me, your spoon will thank you.
Best sauces and condiments for this amy's split pea soup
Creamy Garlic Sauce
This rich, velvety sauce transforms your split pea soup into a luxurious velouté. Melt 2 tablespoons butter in a saucepan over medium-low heat, then whisk in 3 minced garlic cloves and 1 tablespoon all-purpose flour to create a roux.
Gradually add 1 cup warm vegetable broth, whisking constantly until smooth. Simmer for 3-4 minutes until thickened, then stir in ¼ cup heavy cream for extra richness. Pour this sauce over individual bowls of soup just before serving for a silky finish. 🧈
Crispy Bacon Topping
Save the crispy bacon bits from your soup's cooking process and set them aside. For extra crunch, cook an additional 4 oz thick-cut bacon in a skillet until perfectly crispy, then chop into small pieces.
Sprinkle these bacon bits generously over each serving right before eating—they add a satisfying contrast to the creamy soup. I like to add a pinch of smoked paprika to the bacon while it cooks for a subtle smoky depth. 🥓
Herb-Infused Oil
Create a fragrant garnish by gently heating 2 tablespoons olive oil with 1 tablespoon chopped fresh thyme and 1 tablespoon chopped fresh parsley in a small saucepan. Keep the heat at low for 2 minutes—just enough to release the aromas without cooking the herbs.
Drizzle this fragrant oil over the soup before serving, or use it to finish your crusty bread. The herbs will float beautifully on top, adding vibrant color and freshness. 🌿
Sour Cream Swirl
For a tangy contrast, stir 2 tablespoons sour cream into each bowl of soup just before serving. The cool, creamy texture cuts through the richness of the bacon and butter beautifully. For an extra touch, swirl the sour cream into the soup with a spoon for a marbled effect.
If you prefer a stronger tang, add a squeeze of fresh lemon juice along with the sour cream. This works especially well with the creamy garlic sauce mentioned above. 💛
Spicy Mustard Drizzle
Add a kick of heat by mixing 1 tablespoon Dijon mustard with 1 teaspoon apple cider vinegar and a pinch of cayenne pepper. Drizzle this zesty blend over the soup just before serving.
The mustard adds depth while the vinegar brightens the flavors. For a milder version, reduce the cayenne to ¼ teaspoon. This condiment pairs perfectly with the buttery richness of the soup. 🌶️
Crusty Bread Croutons
Toast 1 cup cubed crusty bread in a dry skillet over medium heat for 4-5 minutes**, stirring occasionally, until golden brown. Toss the croutons with 1 tablespoon melted butter and ½ teaspoon garlic powder for extra flavor.
These crispy croutons add texture and make the soup even more satisfying. Store-bought croutons work in a pinch, but homemade taste significantly better. 🍞
Nutrition facts
Frequently asked questions
Can I substitute dried split peas with canned peas?
While canned peas will work in a pinch, they won't give you the same rich, velvety texture this recipe is known for. Dried split peas break down during cooking to create a thick, creamy consistency that canned peas simply can't match. If you must use canned, reduce the cooking time to 20-25 minutes and add them at the very end to maintain their shape.
How do I make this soup vegetarian?
Replace the bacon with 8 oz smoked tofu, crumbled, or 8 oz mushrooms (like cremini or shiitake) sautéed in olive oil until browned. Use vegetable broth and add 1 teaspoon liquid smoke to mimic bacon's smoky flavor. The butter and herbs will still create that rich, comforting base you love.
Why does my split pea soup turn out watery?
Watery soup usually happens when you don't simmer long enough for the peas to break down and thicken the broth. The split peas need that 45-50 minute simmer to release their starches. If it's still too thin, remove from heat and let it cool slightly, then simmer uncovered for 5-10 minutes to reduce. For extra thickness, stir in 1 tablespoon cornstarch mixed with 2 tablespoons water.
Can I make this soup in a slow cooker?
Cook the bacon as directed, then transfer everything (except butter) to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, stirring occasionally. In the last 10 minutes, stir in the butter. The slow cooker's gentle heat helps develop deeper flavors, making the soup even more comforting.
What's the best way to reheat leftovers?
Reheat gently on the stove over low heat until just warm—about 5-7 minutes. Never microwave directly from the fridge, as it can make the soup watery. For extra flavor, add a splash of broth or water to loosen the soup. If you want crispy bacon, toast fresh pieces in a skillet and add them back to each serving.